Spinach Artichoke Compound Butter
Servings:
1 cup
prep time:
15 mins
cook time:
30 mins
Total time:
45 mins
Ingredients
-
Vermont Creamery Sea Salt Cultured Butter, softened
1 cup
-
4 cups spinach, fresh
-
½ artichoke heart (canned or jarred is fine)
-
1 tablespoon cracked black pepper
-
⅓ cup parmesan, grated
-
1 head garlic
Directions
- Heat oven to 350°F. Slice off end of garlic head. Top with olive oil and wrap tightly in foil. Roast for 30 minutes or until garlic gloves are softened and caramelized.
- Add a dash of neutral oil to a pan over medium-high heat. Sear artichoke heart until light brown and slightly dry.
- Blanch & dry spinach: To a pot of boiling water, add spinach and submerge for 30 seconds. Remove immediately into bowl of ice water. Remove and strain through cheesecloth or nut milk bag. Spread on paper towel and roll/pat to remove any remaining water from spinach.
- Add artichoke hearts, spinach, black pepper, roasted garlic and grated parmesan to a food processor and blitz until fine. Add softened butter and blitz until combined.
- Store in airtight container in refrigerator for up to 2 weeks or in freezer up to 2 months.
